Lentil Dhal with Roasted Garlic
Warm, hearty, and infused with rich, aromatic spices, this Lentil Dhal with Roasted Garlic is a comforting vegan dish that’s perfect for any day of the week. Red lentils simmer to creamy perfection with fragrant spices like cumin, turmeric, and coriander, while sweet, caramelized roasted garlic adds a deeply savory depth of flavor. Finished with a splash of creamy coconut milk and a squeeze of bright lemon juice, this dhal strikes the perfect balance between indulgent and wholesome. Topped with fresh cilantro and served alongside pillowy naan or steamed rice, it’s a showcase of vibrant Indian-inspired flavors in just 40 minutes. This easy-to-make, plant-based meal is a satisfying option for cozy dinners, meal prep, or sharing with friends.
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Recipe Information
Ingredients
- 1 cup red lentils
- 4 cups water
- 1 cup coconut milk
- 1 garlic bulb
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 1 tablespoon ginger, minced
- 1 teaspoon turmeric powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon red chili powder (optional)
- 2 small tomatoes, finely chopped
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Preheat your oven to 400°F (200°C).
Slice off the top of the garlic bulb to expose the cloves slightly. Drizzle with 1 teaspoon of olive oil, wrap it in aluminum foil, and roast in the preheated oven for 30 minutes or until the cloves are soft and golden.
Rinse the red lentils under running water until the water runs clear. Set aside.
In a large pot, heat the remaining olive oil over medium heat. Add the chopped onion and sauté until softened and translucent, about 5 minutes.
Stir in the minced ginger, turmeric, ground cumin, ground coriander, and red chili powder (if using). Cook for 1-2 minutes until fragrant.
Add the chopped tomatoes to the pot and cook until they break down and form a thick base, about 5 minutes.
Stir in the rinsed lentils, water, and salt. Bring the mixture to a boil, then reduce the heat to a simmer. Cook for 20-25 minutes, stirring occasionally, until the lentils are soft and creamy.
Squeeze the roasted garlic cloves out of their skins and mash them into a paste. Stir the roasted garlic paste into the dhal along with the coconut milk. Simmer for an additional 5 minutes.
Season the dhal with black pepper and lemon juice. Adjust salt to taste, if needed.
Garnish with chopped cilantro before serving. Serve warm with naan, rice, or your favorite flatbread.
Nutrition Facts
Calories |
754 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.9 g | 23% | |
| Saturated Fat | 2.9 g | 14% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2477 mg | 108% | |
| Total Carbohydrate | 129.7 g | 47% | |
| Dietary Fiber | 24.9 g | 89% | |
| Total Sugars | 31.9 g | ||
| Protein | 30.4 g | 61% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 448 mg | 34% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 2300 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
